Dining Services

Our Dining Terrace menu rotates on a four-week cycle and consists of food prepared from scratch whenever possible. SAGE's policies and menus comply with the Dietary Guidelines for Americans. Registered dietitians review school menus and are available to our food service director for consultations regarding nutrition questions. The CCDS community is able to choose from the following daily selections:

Improvisations –Improvisations™ is one of SAGE’s station concept, designed to spark the creativity of our chefs and customers alike. Moving beyond the traditional salad bar concept, we provide both fresh, seasonal ingredients as well as composed salads and suggested flavor combinations, challenging patrons to explore new combinations of tastes and textures.

Classic Cut Deli® – featuring a wide variety of meats and cheeses along with tuna salad, egg salad and house-roasted turkey breast.

Stock Exchange – a hearty soup station providing two homemade soups from scratch; one soup is always vegetarian or vegan.

The Main Ingredient® –the hot entree station, including at least two entrees (one is always vegetarian or vegan) a starch, and two fresh vegetables.

Baltimore Baking Company – a wide variety of desserts and breads with low sugar or low-calorie options.

Splashes – our extensive selection of beverages including our variety of Spa Waters.

We also feature our Monthly Nutritional Seasonings, which are geared to enhance the community's awareness of lesser known food items and even add knowledge of foods surround us every day.

September/October
Fall Harvest: Pumpkins, Squash, & Gourds
Explore the different types of gourds, including pumpkins,& squash

November
Thanksgiving in the early 1900s
The emergence of Thanksgiving as a national holiday, as well as contemporaneous changes in food preservation and technology

December
Ringing in the new year
To explore international traditions surrounding New Year's celebration and get guests in the spirit of the season

January
GOT GLUTEN?
To define gluten, what types of food contain it, and how it affects people with an intolerance or allergy.

February
Moroccan Cusine
To explore Moroccan foods and plants and animals indigenous to this vibrant Northern Africa country

March
Waste Not, Want Not
To challenge students to really see the amount of food they put on their plates and encourage them to eat their nutritious meals rather than throw them away

To present the ways SAGE controls waste in the back of the house

April
Sweet!

To introduce students to different types of sweeteners (Honey, sugar cane, beet sugar, corn syrup, agave) provide insight into how they are produced and offer a really sweet tasting!

May
Picnic Time! Serve it safely
To inform students and their families about common food safety procedures they should follow, especially during the summer picnic season

What We Are Doing to Help the Environment

Cincinnati Country Day has been trayless since 2009! A study by the University of Cincinnati suggests it is possible to reduce the food and paper waste by at least 20% by removing trays from the dining experience.

Look for more organic and local selections featured through out our menu as well as items from CCDS's own garden to further support our goal of sustainability.

We use a vinegar and water solution as a cleaning and disinfecting agent for our Dining Terrace tables. It is a wonderful GREEN cleaning alternative. This, along with the APEX cleaning system used in our dish machine, are movements toward reducing the use of harsh chemicals and creating a safer environment.

Dining Terrace Policies and Procedures

• Please dispose of all waste from the table when you are finished dining.
• Put any recyclable items into the appropriate containers.
• Take only the food you plan to eat and please eat all the food you take.
• Please do not remove any utensils, cups, plates, or dishes from the Dining Terrace.